Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

What is it-some type of carbon steel that Devin has decided is better than 52100...but he won't tell anyone what it is.

What did it cost- Hoss charges $70 an inch for monosteel the last time I checked, if he'd even do it. He told me he hated finishing this blade because its so resistant and now prefers using this steel as a core in san mai construction.

Why does this knife perform better than my 52100 or AEB-L DTITK- This knife is thinner behind the edge and through the tip.

According to Hoss, it is a bit more wear-resistant than 52100. What makes it better is mainly thinness behind the edge but the entire grind seems to be a bit better. Objectively, it is hard to say if it's the customness of it or if it's the fact that he's zeroing in on what works best. My guess would be mostly the former. Is it worth it? If I'd never found this forum, my kitchen and the things I cook and the standards I demand would be a lot different. Still, you only live once and if you average half an hour a day cutting stuff in the kitchen, it adds up. These knives are arguably nicer to use than anything else I've used other than my favorite Carter. I can't seem to decide which I like best but they are pretty close in cost with a rehandle thrown in with the Carter and considering the fit and finish on the DT. Also, the more DT's I try, the more I'm convinced no one works on perfecting the HT more than Hoss. It makes his knives hold an edge a very long time without chipping and they sharpen up like a dream.

What is it-some type of carbon steel that Devin has decided is better than 52100...but he won't tell anyone what it is.

What did it cost- Hoss charges $70 an inch for monosteel the last time I checked, if he'd even do it. He told me he hated finishing this blade because its so resistant and now prefers using this steel as a core in san mai construction.

Why does this knife perform better than my 52100 or AEB-L DTITK- This knife is thinner behind the edge and through the tip.

Is it worth the extra money- **** YES!

Argh. Just what I didn't want to hear.... 10-inch DT Custom at $700! Have to start saving up before Xmas... great.

So, the next question is... How do we convince Hoss to roll this out?

And one more... how does this compare to the Damascus customs that Hoss makes? Does this new Carbon knife come close in performance? I've never seen a review of DT's Damascus gyutos, but that's on my wish list (prior to this thread).

Argh. Just what I didn't want to hear.... 10-inch DT Custom at $700! Have to start saving up before Xmas... great.

So, the next question is... How do we convince Hoss to roll this out?

And one more... how does this compare to the Damascus customs that Hoss makes? Does this new Carbon knife come close in performance? I've never seen a review of DT's Damascus gyutos, but that's on my wish list (prior to this thread).

Thanks for the info!

I've got a custom sujihiki on order with Hoss I'm hoping to see before Xmas...after watching him work, I bet its as good a grind if not better than my Mystery Gyuto

Devin Thomas makes a nice knife. It has been a couple of year since I bought this knife. I recently "rediscovered" this knife. I don't know why I'd stopped using this knife. Maybe it's because it's carbon and I've been trying to like stainless, or it could be that when I moved I put this in a non-knife drawer and found it looking for a microplane. It had been there, waiting.

I made coleslaw with it, then I cleaned up a boneless leg of lamb then sliced it after roasting it. I powered through a pick-nick for work including a couple of pork shoulders, fruit salad, and a white bean salad. The list goes on. I carry the knife in my car to friends and family and have used it a lot. It doesn't look like much...it's dull from being cleaned up with BKF and got a pretty good protein patina on top of that. It is no longer a new knife, but it is still awesome.

"So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."